by Lois Britton 12 Comments
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Blueberries are so plentiful this time of year that I know you’ll want this delicious recipe featuring the beautiful little gems. Polish Yeast Buns with Blueberries (Jagodzianki) are a light bread roll infused with lemon and vanilla, stuffed with blueberries, and topped with a lemony glaze.
Jagodzianki
You can fill these buns with either fresh blueberries or blueberry jam, so they can be made year round. This time I used fresh blueberries, but next time, I might cook the blueberries and powdered sugar for the filling.
You should have seen me, trying to portion my two cups of berries into 16 equal servings atop my bread rolls, and then there was the matter of keeping blueberries in place as I sealed up the dough.
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It was a challenging task, but there’s a laugh in chasing down runaway blueberries and laughter is good for us. I recently attended a retreat where we engaged in a session of Laughing Yoga.
This recipe is based on one I’ve translated from a Polish food blog, MniamMniam.pl (translates to YumYum). The author warns that you may have some of the blueberry juice leaks out and burn on the pan (a good reason to line the pan with parchment in my humble opinion), but he assures us that it will give a noble taste. So, hey, we have that going for us!
Our tasters went through these buns quickly, some sampling more than one and advising that they were even better with 5 seconds in the microwave to replicate that just out of the oven sensation.
If you think you don’t have time to make your own bread, let me suggest that it can be worked into a busy schedule. I mixed up the dough and left it to rise while I went out and ran some errands. With a little more time at home, I shaped the buns and baked and photographed them before going out for the evening.
Let me know in the comments if you’ve hadPolish Yeast Buns with Blueberries (Jagodzianki) before.
Smacznego!
Lois
PS – Did you know that Polish Housewife was named as one of the Top 20 Poland Blogs? Thanks to Feedspot and to you, dear readers! It’s an honor to be included in such a group!
Polish Yeast Buns with Blueberries (Jagodzianki)
★★★3 from 3 reviews
- Author: polishhousewife
- Prep Time: 1 hour 45 min
- Cook Time: 15 min
- Total Time: 2 hours
- Yield: 16 buns 1x
- Category: Bread
- Method: Bake
- Cuisine: Polish
Description
Vanilla and lemon infused buns, filled with blueberries and topped with a lemon glaze!
Ingredients
Scale
- 2 cups blueberries
- 1 packet of dry yeast plus 1 teaspoon (10 g)
- 2/3 cup milk, divided
- 1/2 cup sugar, divided
- 1/2 cup butter
- 4 cup flour
- 1/2 teaspoon salt
- 1 tablespoon of vanilla extract
- grated zest of 1/2 lemon
- 3 egg yolks
- 3 rounded tablespoons powdered sugar for filling
- 1 1/2 cups powdered sugar for glaze
- equal amounts of water and lemon juice, about 1 1/2 tablespoons each
Instructions
- Rinse the berries and dry on a paper towel
- Heat the milk to 110 degrees F, put 4 tablespoon of the warm milk in a small glass or bowl, add 1 tablespoon of sugar and the yeast, stir until dissolved, let sit for about 10 minutes, it should get a little foamy
- Add the butter to the pan with the remaining milk and sugar, heating just enough to melt the butter, cool to room temp
- Combine the flour, salt, vanilla, lemon zest, egg yolks, milk butter mixture, and the yeast mixture mixing with a wooden spoon or a dough hook, the batter should be quite thick, cover with a cloth and let rest for 15 minutes
- Turn out on a counter or pastry cloth and knead for literally, just a minute, place in a greased bowl, turning so the top of the dough is oiled too, cover and let rise until doubled in size, 45 minutes to an hour
- Punch the dough down, and divide into fourths, divide each piece into fourths again, giving you 16 rolls, using your hands, pat and pinch to shape each piece of dough into a circle about 4 inches in diameter
- Place blueberries on top of each roll, top berries with about 1 teaspoon of powdered sugar, dip your finger or a pastry brush in water and lightly brush the outside edge of each dough circle as you fold and pinch the edges together to seal, tucking all of your folds underneath the bun, place seam side down on a parchment line baking sheet pan, cover and let rest for 15 minutes, while you preheat the oven to 350 degrees F
- Bake for about 15 minutes, until nicely brown, remove from oven and mix the powdered sugar with the water and lemon juice to make a glaze, spead over lukewarm buns
Keywords: Polish bread blueberries bun roll Jagodzianki
Lois Britton
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
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Reader Interactions
Comments
Yeast bread and blueberries…oh, my! How could that be a bad thing?!!!!!
polishhousewife
Reply
Love your website !
I share most of your recipes on my Facebook page Poloniahsv (in Huntsville, Alabama). Hope you don’t mind.Reply
polishhousewife
Hi Carl! Thanks for your kind words and for sharing! I have to check out your page.
Reply
Beautiful and so alluring!
Reply
polishhousewife
Thank you, David!
Reply
Kelly
I tried this recipe recently, and although the jagodzianki turned out delicious, I think there were a couple of problems with the recipe:
1. The amount of yeast in one packet is 7 grams, so one packet plus one teaspoon should be around 10 grams.
2. There was no mention of what to do with the rest of the 1/2 c. sugar after 1 tablespoon was used to proof the yeast. I put it in with the flour, salt, etc.Reply
Karen
I agree with Kelly. While the jagodzianki was still delicious, b/c of errors in the recipe, I’m not sure if I got the correct result. Rating this recipe a 3 b/c of the errors but otherwise, the buns were pretty tasty, esp out of the oven with fresh glaze.
1. When preparing the dough, it was too crumbly even though I prepared it as directed, so I added milk (slowly) until it was doughy & the right texture. I’m assuming that the extra yeast – 30 g is way too much – is what made the dough crumbly, but I found this out too late. 🙂
2. As for the extra sugar, I decided to stir some of the sugar into the blueberries before sealing them into the bun and then sprinkle a little more on top of the blueberries before sealing them in.
3. I also thought there was way more powdered sugar than needed for the glaze. A cup is more than sufficient..
★★★
Reply
polishhousewife
Thanks for catching that, it should be 10 grams of dried yeast.
Reply
Agnieszka
Crumbs. It didn’t hold together at all. Not moist, had to add almost a full cup of milk to make it pliable and …well like a dough. What’s happening with the rest of the sugar???
★
Reply
Klaus Harnisch
Yeah, best to be served when still warm. I’m almost in heaven when wild blueberries are available. The ultimate taste, a red tung and maybe spots on your shirt. Lovely! Unfortunately you only get greenhouse berries in most cases.
Reply
Kris Ziemba
I followed the recipe exactly except for overlooking the 15 minutes’ rest after mixing dough and before kneading. Maybe that’s why I had to let it rise for about 2 hours before it seemed to double in size. The buns still turned out lovely! So delicious while still warm with the lemon glaze. Regarding other comments, the recipe has obviously been updated: 10 g of yeast worked perfectly, and the “extra” sugar is mixed with the butter, extra milk and sugar, warmed to melt the butter. I will definitely be making again!
★★★★★
Reply
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